Vanilla Madeleines

Ingredients

• 120 g Unsalted butter (cut into small dice; will be turned into brown butter)
• 2 Large eggs (room temperature)
• 100 g Granulated sugar
• 1 Vanilla bean (Madagascar, Bourbon) (split lengthwise and scrape seeds; keep pod for sugar infusion if desired)
• 60 ml Whole milk (room temperature)
• 30 ml Flower honey (about 2 tbsp)
• 5 ml Orange blossom water (about 1 tsp, natural flavor)
• 120 g All‑purpose flour (sifted)
• 5 g Baking powder (about 1 tsp)
• 20 g Chopped hazelnuts (optional) (for sprinkling on top before baking)

Instructions

1. Make brown butter

   Place the diced butter in a medium saucepan over medium‑low heat. Stir constantly. As the butter melts, it will foam, then turn amber and develop a nutty aroma. Once it reaches a deep golden color, remove from heat immediately.

   Time: PT7M

2. Strain and cool butter

   Pour the hot brown butter through a fine‑mesh strainer into a heat‑proof bowl to stop cooking. Let it cool to room temperature.

   Time: PT10M

3. Whisk eggs, sugar and vanilla

   In a large mixing bowl, crack the eggs, add the granulated sugar and the scraped vanilla seeds (including the pod for extra flavor). Using an electric mixer, whisk on high speed for about 3‑4 minutes until the mixture becomes pale, thick and mousse‑like.

   Time: PT4M

4. Add milk, honey and orange blossom water

   With the mixer on low, slowly drizzle in the milk, then the honey, and finally the orange blossom water. Mix just until combined.

   Time: PT2M

5. Incorporate flour and baking powder

   Sift the flour and baking powder together, then fold them into the batter with a spatula or on low speed until the batter is smooth and homogeneous.

   Time: PT2M

6. Fold in brown butter

   Add the cooled brown butter to the batter in three equal portions, mixing gently after each addition until fully incorporated.

   Time: PT3M

7. Chill the batter

   Cover the bowl tightly with plastic wrap and refrigerate for at least 3 hours (or overnight). This rest firms the batter and develops flavor.

   Time: PT3H

8. Prepare the pan and pipe batter

   Remove the batter from the fridge, give it a quick stir, then butter and lightly flour the madeleine pan. Transfer the batter to a piping bag (or zip‑lock bag with a corner cut) and fill each mold halfway.

   Time: PT2M

9. Freeze the pan

   Place the filled pan in the freezer for 15 minutes. This firms the batter for the thermal‑shock bake.

   Time: PT15M

10. Bake

    Preheat the oven to 200 °C (fan‑forced). Transfer the cold pan directly onto the middle rack and bake for 8‑9 minutes until the edges are golden and the tops have risen with a pronounced hump.

    Time: PT19M

    Temperature: 200°C

11. Cool and serve

    Remove the pan from the oven and let the madeleines cool in the pan for about 5 minutes, then gently release them onto a cooling rack. Serve warm or at room temperature.

    Time: PT5M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

15 g

Fat

9 g

Fiber

0.5 g